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Meaty Chili Recipe

This recipe—from our church cookbook—makes the best chili bar none. The secret ingredients are sugar and bay leaf.—Sue Norem, Ellsworth, Iowa

TOTAL TIME: Prep: 45 min. Cook: 1-1/2 hoursYIELD:45 servings

Meaty Chili Recipe

This recipe—from our church cookbook—makes the best chili bar none. The secret ingredients are sugar and bay leaf.—Sue Norem, Ellsworth, Iowa

TOTAL TIME: Prep: 45 min. Cook: 1-1/2 hoursYIELD:45 servings

Ingredients

10 pounds ground beef

5 large onions, chopped

5 quarts tomato juice

4 cups water

5 cans (16 ounces each) kidney beans, rinsed and drained

1/3 cup sugar

1/2 to 2/3 cup chili powder

1 tablespoon salt

1 bunch celery with leaves

5 garlic cloves, peeled

3 bay leaves

Directions

1.In several large soup kettles, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato juice, water, beans, sugar, chili powder and salt. Cut leaves off celery and set aside. Chop celery; add to soup. Chop celery leaves; place in cheesecloth with the garlic and bay leaves. Tie with string and place in soup. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 to 2 hours. Remove spice bag before serving.
Yield: about 45 (1-cup) servings.